Surimi

[boudin noir]

Surimi is usually sold as imitation crab or lobster. If you forget that and treat it rather as surimi, what if anything have you been using it for. I make a surimi salad with red onion, celery, mayo, and usually curry powder. It is easy and tasty. Taking it for what it is does anyone else have a use for this stuff.

[heidih]

Apparently some eGers do http://forums.egullet.org/topic/146326-imitation-crab-etc/

[Kim Shook]

I actually like surimi.  I don't expect it to taste like blue crab, so I'm not disappointed.  But it doesn't taste much different than snow crab to me.  I use it in crab dips (hot or cold) or "crab" louie when I have a craving and am needing to economize.

[huiray]

The term "Surimi" covers much more than those surface-orange-dyed "sticks" of imitation crab or lobster one might think of in the US.  Both fish balls and fish cakes would be forms of fish surimi.  (Pork & beef surimi have also been around for a long, long time - as "pork balls" and "beef balls")

 

http://en.wikipedia.org/wiki/Kamaboko

http://en.wikipedia.org/wiki/Surimi

http://cook13.com/n5-41842-What_is_Surimi_and_What_is_it_Used_for

http://en.wikipedia.org/wiki/Fish_ball

https://www.google.com/search?q=fish+balls&source=lnms&tbm=isch&sa=X&ei=vSiOU-C4A42nyAT-vYLQAg&ved=0CAgQ_AUoAQ&biw=1147&bih=924

http://en.wikipedia.org/wiki/Fish_slice

https://www.google.com/search?q=chinese+fish+cakes&tbm=isch&tbo=u&source=univ&sa=X&ei=6CiOU_bUCM-yyATFj4KwDQ&ved=0CCEQsAQ

 

A couple uses I've made of "surimi"/fish cakes I've posted on here at eG.  There are more.

http://forums.egullet.org/topic/143989-lunch-whatd-ya-have-2012%E2%80%932014/page-12?p=1925164#entry1925164 (scroll down to the 7th sub-entry)

http://forums.egullet.org/topic/143989-lunch-whatd-ya-have-2012%E2%80%932014/page-7?p=1911234#entry1911234

 

A batch of "Yong Tau Foo" (various things stuffed with fish paste (i.e. surimi)) I made, shown here on eG: http://forums.egullet.org/topic/143989-lunch-whatd-ya-have-2012%E2%80%932014/page-4?p=1906358#entry1906358

 

A dish called "lo siu ping on" made with fish paste (=surimi) and tofu I posted about on eG: http://forums.egullet.org/topic/146914-lunch-whatd-ya-have-2014%E2%80%93/page-6?p=1961771#entry1961771

 

I've used fish balls (as well as pork balls & beef balls) in various soups and preparations shown here too.

 

eGullet thread on kamaboko (which is made from surimi): http://forums.egullet.org/topic/27011-kamaboko/

Edited June 3, 2014 by huiray (log)

[Kerry Beal]

I always loved the lobster version with a nice lashing of garlicy butter - until I found out that it wasn't low carb like I had thought.  Had to cut back a little then!

[huiray]

Well, try some of the other versions of processed surimI! :-)  In any case, the saying that one keeps returning to, whether one is talking about butter or sugar or carbs or whatever one is not supposed to eat, is "moderation in all things", no?

[Kerry Beal]

Never did moderation well!